Here's a shot of our turkey, smoked with freshly picked bay laurel leaves on our new Apex. The green bay leaves produced a moderate amount of smoke and never caught fire. I just surrounded the turkey with bay branches (as you can see in the photo).

BTW, there is talk here on the Holland Web site about cooking your turkey to 180 degrees. I suppose the company has to say this because that's what the thermometers all say and it's what the Feds recommend. But the truth is that Salmonella is only on the surface of the bird and is killed very quickly at 160 degrees.

I cook the breast to 165 and then tent it with foil for 20 minutes. It's always done all the way through.